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Potsticker Stir Fry

Savory Potsticker Stir Fry That’ll Jazz Up Your Dinner Routine

This Potsticker Stir Fry combines crispy potstickers and vibrant veggies in a delicious, customizable meal ready in just 25 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Potstickers
  • 1 package Frozen Potstickers/Gyoza Choose any filling you like (pork, chicken, or vegetarian)
  • ¼ cup Water Critical for steaming the potstickers
For the Vegetables
  • 1 cup White Button Mushrooms Consider shiitake or baby bella for enhanced flavor
  • 2 cups Broccoli Florets Substitute with snap peas or bell peppers
  • 1 cup Green Beans Can swap out for asparagus or sugar snap peas
  • 1 medium Carrot Shredding speeds up cooking time
  • 1 medium Onion Opt for red onion for a sharper taste
For the Sauce
  • 1 tablespoon Sesame Oil Adds a rich, nutty flavor
  • 1 tablespoon Extra Virgin Olive Oil Good for sautéing
  • ¼ cup Soy Sauce (Reduced-Sodium) Choose tamari for gluten-free
  • 1 tablespoon Rice Wine Vinegar Can be replaced with apple cider vinegar
  • 1 tablespoon Sugar/Honey Agave syrup is a perfect alternative
  • 1 teaspoon Fresh Ginger (Grated) Use ground ginger as a substitute
  • 1 tablespoon Cornstarch Essential for thickening the sauce
  • 2 tablespoons Cold Water To create a smooth slurry with cornstarch
Serving Enhancements
  • 2 tablespoons Sesame Seeds For added texture and presentation
  • 2 tablespoons Green Onions (Sliced) A fresh garnish that adds flavor

Equipment

  • Large non-stick skillet

Method
 

Step‑by‑Step Instructions for Potsticker Stir Fry
  1. Prepare the Sauce: In a medium bowl, whisk together cornstarch and cold water until smooth. Stir in soy sauce, rice wine vinegar, sugar, and grated ginger. Set aside.
  2. Slice Vegetables: Chop broccoli, carrots, mushrooms, green beans, and onion into uniform bite-sized pieces.
  3. Cook Potstickers: Heat skillet over medium-high heat, add olive oil and sesame oil. Cook the potstickers until golden brown and steam with water.
  4. Sauté Vegetables: In the same skillet, sauté onions and mushrooms. Add broccoli, then green beans and carrots, cooking until vibrant and crisp-tender.
  5. Combine Ingredients: Return potstickers to skillet, drizzle prepared sauce, and cook until thickened.
  6. Serve: Garnish with sesame seeds and green onions. Serve with rice or quinoa.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Taste the sauce and adjust sweetness or acidity as needed. Don’t thaw potstickers for best texture.

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